Slow Cooker Thai Chicken with Almond Butter Sauce

Posted on October 02 by
in Blog

Ingredients

2 lbs boneless skinless chicken breasts
1 cup low sodium chicken broth
2 tsp sriracha chili sauce
¼ cup creamy almond butter or peanut butter
¼ cup low sodium soy sauce or tamari
2 tbsp honey
3 cloves garlic minced
½ tbsp sesame oil
1 tsp ground ginger
¼ tsp ground black pepper

Optional Toppings

Basil chopped
Slivered or sliced almonds or peanuts

Instructions

Place chicken breasts in the slow cooker (cut in half if desired). In a small pot, combine all other ingredients on medium heat and allow to warm through until the almond butter combines with the rest of the ingredients. Pour sauce over chicken and turn slow cooker to low and cook for 6 to 8 hours or for 3 to 4 hours on high.

Serving Ideas

Over zucchini noodles
With stir-fried vegetables like broccoli, edamame, pea pods, carrots, bell peppers and/or onions
Atop brown rice, quinoa or other whole grain

Nutrition Per Serving

Calories 273; Total Fat 9g; Sodium 628mg; Carbohydrate 10g; Fiber 1g; Protein 38g

thaialmondchicken7

Spaghetti Squash Pad Thai

Posted on September 26 by
in Blog

Ingredients

1 spaghetti squash
1 cup snow peas
5-6 baby carrots, grated
8-10 mini red, yellow & orange peppers, julienned
1 egg, scrambled
1 lime, quartered
2 tbsp. low sodium soy sauce
2 tbsp. extra-virgin olive oil
2 tbsp. rice wine vinegar
1 generous tbsp. of almond butter
1 tbsp. grated, fresh, ginger
1 tbsp. red pepper flakes

Instructions

Preheat oven to 400 degrees F. Cut through spaghetti squash lengthwise and scoop out all of the seeds. Coat with olive oil and salt and pepper. Roast face up for 35-40 minutes, and let cool for 30 minutes before scraping spaghetti out with a fork.
Meanwhile, prepare veggies and sauce. Saute snow peas and peppers. Combine soy sauce, olive oil, almond butter, vinegar, ginger and red pepper into a small bowl. Whisk until combined. Use a fork to loosen the spaghetti squash, and remove from skin. In a large bowl, combine spaghetti squash, sauce and veggies. Mix until combined, and scoop back into squash skin. Grate fresh carrot on top. Scramble the egg and put it on top of everything. Garnish with the lime and enjoy!

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Inflammation

Posted on September 19 by
in Blog
Inflammation is a response of vascular tissue to a harmful stimuli.
 
Inflammation has a role in various disease states including RA, CAD, asthma, diabetes, depression, anxiety and even Alzheimer's.
 
Food and eating patterns can be inflammatory.
 
Inflammation and stress can lead to accumulation of belly fat, which in turn can produces inflammatory hormones that affect your appetite.
 

Exercising Fasted

Posted on September 17 by
in Blog
I never used to exercise on an empty stomach. As a rule, I put something in the tank 2 hours before a hike or lifting weights to make sure I didn't lose energy...or pass out. But it turns out that exercising in a fasted state worked for me. Instead of feeling light-headed, I had more energy and strength. I marched up that mountain on a mission or was able to lift heavier weights.
 
Major perk: Science shows that exercising in a fasted state can supercharge your body's fat-burning potential.
 
** Not everyone can exercise fasted due to blood sugar balance issues. So start with an easy work out and monitor how you feel. You may want to bring a small snack or even a hard candy in case you start to feel light headed.
 
**If you are starving immediately after exercise, you are not burning fat for fuel, just sugar in the blood stream. If after a work out you are not immediately hungry, you were in the fat burning zone. It will be normal to feel hungry in 30 to 60 minutes after the workout when all the fatty acids have cleared your system.

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